FitSugar

Why Are Gluten-Free Diets So Popular?

Leta Shy — Wed, 26 Jan 2011 10:50:51 PST

Since I've resolved to eat more conscientiously and healthy, I decided to take this week to try an elimination diet, meaning going caffeine-, dairy-, alcohol-, and gluten-free, among other restrictions. So far my biggest struggles have been not having that much-needed cup of coffee in the morning and having much more limited lunch and dinner options, even at the salad bar. But I am also finding that while it's hard to go gluten-free, cravings-wise, the gluten-free diet's popularity means that it's not so tough finding acceptable food options at the grocery store or at restaurants.

Some people need to remove gluten from their diets because of gluten allergies or celiac disease, but it seems like this diet trend is growing more than the population of those with gluten sensitivities. More and more gluten-free products are lining the aisles at the supermarket, celebrities are swearing by the effects of going gluten-free, and even fast food has gotten in on the game.

Read on to find out why this diet is so popular.

Food Review: Morningstar Farms Chicken Patties

FitSugar — Tue, 01 Apr 2008 11:00:00 PDT

Although I'm not a full-fledged vegetarian, I do like to eat black-bean burgers, soy milk, and tempeh every once in a while because I like that they are cholesterol free. I never really go for meat alternatives that strive to look, taste, and feel like meat though, but since a good friend recommended Morningstar Farms Chik Patties, I reluctantly agreed to give them a try.

To see what I thought, just

What's the Deal With Seitan?

FitSugar — Fri, 14 Dec 2007 11:00:00 PST

There are so many meat alternatives out there, which is wonderful for vegetarians. There are tofu turkey, tempeh bacon, and seitan chicken nuggets. Tofu and tempeh are both made from soybeans, but seitan is actually made out of wheat gluten. It's sometimes referred to as the vegetarian wheat meat.

When cooked, seitan has more of a chewy texture than tofu or tempeh, making it a popular meat substitute. Many vegetarian restaurants use it to make mock steak strips, mock chicken in stir-frys, and I've even had mock eel made out of seitan.

Since people eat meat alternatives as a source of protein, I was curious to see how seitan compared to tofu and ground beef? To find out

	3 oz. Nasoya Chinese Spice Seasoned Firm Tofu	3 oz. LightLife Teriyaki Seitan	3 oz. 85 percent Fat-Free Ground Beef
Calories	90	110	181
Total Fat	5g	0g	12.6g
Saturated Fat	1g	0g	4.9g
Cholesterol	0mg	0mg	57mg
Sodium	220mg	380mg	55mg
Carbs	3g	6g	0g
Fiber	1g	1g	0g
Sugar	less than 1g	4g	0g
Protein	8g	19g	15.6g

Check out the difference in protein! I'm totally amazed that seitan has 19g and is only 110 calories. It even has more protein than ground beef. Very impressive. If you're looking for new ways to get your daily protein, give seitan a try. Since wheat gluten doesn't have a very strong flavor, you can flavor it any way you want. It'll give your dishes the chewy consistency you get from meat, but without all the cholesterol and saturated fat.

Mock Meat

FitSugar — Thu, 22 Mar 2007 14:30:00 PDT

Beef is loved by many a person, maybe a little too much perhaps. Diets high in red meat have been linked to heart disease due to its high fat content.

A recent study found a link between eating high amounts of red meat and developing colon cancer. It can also increase the risk of heart disease in diabetics.

Anyway you slice it, eating a ton of beef just doesn't do a body good. Instead of simply switching to the other "white meat," why not try a meat alternative instead? Take a walk on the healthy side of life and check out some mock meats. Now don't get me wrong - they don't taste exactly like real beef, but they can be pretty tasty just the same.

Tofu, made from soaked and ground up soybeans, can be cubed and baked or stir-fried. It is also used to make Tofurky and Tofu Pups.

Tempeh is made with whole, fermented soybeans. It's great to marinate and bake. Fakin Bacon is made out of tempeh. Some people find it easier to digest than tofu.

The chewy consistency of Seitan (the vegetarian wheat meat), made from wheat gluten, is great in mock chicken nuggets, or mock steak strips for fajitas. You can make it yourself, or buy the pre-made ones at the store.

TVP (textured vegetable protein) can be used to make veggie burgers, or added to chili or other soups to replicate a meaty texture.

These meat alternatives taste fairly bland, making them perfect for marinades. Plus they're great alternative sources of protein.

Fits Tips: Many Asian restaurants offer dishes with these mock meats. If you're nervous about making them yourself, order them the next time you go out to eat. Their delicious taste and texture is not only satisfying but healthier for you than red meat.

Know Your Ingredients: Maggi Seasoning

Susannah Chen — Thu, 15 Dec 2011 12:52:41 PST

For years, I'd heard bits and pieces about a flavoring agent called Maggi Seasoning, but it wasn't until recently that I had a chance to see how it's put to use. You may not be familiar with the ingredient itself, but this dark, vegetable protein-based liquid is used to add oomph to scores of popular products worldwide.

Maggi (pronounced "maggie") looks a whole lot like soy sauce, but it's, in fact, not an Asian sauce at all: the sauce, now owned by Nestle, was invented in 1886 in, of all places, Switzerland, where it was originally used as a substitute for meat extract. Today, the European pantry staple is popular not only in Europe, but has also turned up in corners of the world like Mexico, Malaysia, and Brunei.

The formula, which consists of wheat gluten, water, salt, and wheat bran (among other things) is highly seasoned and therefore used sparingly, but it's commonly used to add a boost of flavor to everything from gravies and salad dressings to matzo balls and bánh mì. Have you ever cooked with Maggi seasoning?

Are Gluten-Free Foods Healthier?

FitSugar — Fri, 07 May 2010 04:30:48 PDT

A good friend of mine has celiac disease, which means she can't eat any foods that contain these "evil" ingredients: wheat, rye, barley, and possibly oats. If she does, she pays the price with painful stomach cramps, bloating, gas, and diarrhea, but the scary thing is that it can even be fatal. She's not alone; it's estimated that one in 133 people in America suffers from this disease.

Due to its prevalence, I'm sure you've noticed the shelves of gluten-free food options available out there from cereals, to baking mixes, to pizza dough, to pastas. I had my friend over for dinner the other night, and a mutual friend wondered if she'd be better off ditching gluten foods from her diet too, even though she has no problem digesting it. To find out if going gluten-free is healthier,

read more. Wheat, rye, barley, and oats are nutritious ingredients, so there's no reason a person who doesn't have celiac disease should give up foods made with them. I will say that often these ingredients are overprocessed and used in unhealthy foods. So while it wouldn't make sense to give up whole grain bread or whole wheat pasta, a person would be healthier if they passed up crackers and bagels made with enriched white flour. So you see, it's not the gluten that determines the nutritional value, it's how the foods are made. Also to be noted, I've seen plenty of gluten-free "junk food" such as brownies, cakes, and cookies that contain just as much sugar and fat (maybe even more to replace the gluten) as their gluten-filled counterparts. A person can eat a completely gluten-free diet that's high in saturated fat, cholesterol, sodium, and sugar, and end up being very unhealthy. If a person goes gluten-free, and instead focuses on eating more fruits, veggies, lean proteins, and gluten-free whole grains such as quinoa and millet, then, yes, that diet is healthy. But it has nothing to do with the fact that it's gluten-free - it's just nutrient-rich. Ditching gluten from your diet is not a surefire path to health. It's best to choose foods that are the least processed and as close to nature as possible, regardless of whether they contain gluten or not.

5 Starches For Gluten-Free Gravy

Anna Monette Roberts — Fri, 04 Nov 2011 13:17:58 PDT

No roux for you? Try these five wheat-free alternatives for thickening your gravy this Thanksgiving. We'll school you on preparation, flavor notes, and brand recommendations, so you will feel confident trying out these new starches. Take a look, and tell us which is your go-to gluten-free starch.

Source: Thinkstock

Is It Really Gluten-Free? Reading Labels 101

Heather Dale — Tue, 03 May 2011 03:47:18 PDT

Unless you're shopping at stores like Trader Joe's or Whole Foods - grocery stores that indicate which products are gluten-free - it can be difficult to figure out what is and isn't free of gluten, not to mention, time consuming! Here are some tips to make gluten-free shopping a bit easier.

Become a label reader! This is the most important tip, which is why it's number one. Before you go to the store, print out this safe gluten-free food list, and this unsafe gluten-free food list, so you know what ingredients to watch out for. If you see the words wheat, barley, rye, oats, or malt listed in the ingredients, steer clear. And double check to make sure the item wasn't made on equipment or in a factory that also processes wheat - cross-contamination can be just as harmful if you are intolerant to gluten.

Keep reading for more tips.

Gluten-Free Doesn't Mean Better For You - or Does It?

Leta Shy — Thu, 19 May 2011 12:16:50 PDT

Have you gone gluten-free yet? If not, you're not one of the growing numbers of people who've tried out a diet free of the protein found in commonly eaten grains like wheat, barley, and rye. Spurred by celebrity endorsements from Gwyneth Paltrow to Oprah, many people believe that adopting a gluten-free diet can help them have more energy, lose weight, have clearer skin, and feel healthier overall. Gluten-free products have cropped up on supermarket shelves around the country, exponentially more than the prevalence of gluten sensitivities (which spells good news for those who used to search high and low for suitable foods!). But is it for everyone?

A new Time article says that the restricted diet's popularity means most people are gluten-free for the wrong reasons. While only about eight to 12 percent of people buy gluten-free goods because they have a gluten intolerance - including the one in 133 who have celiac disease - a recent poll found that almost 50 percent of people asked thought that "gluten-free" meant healthier, and 30 percent bought gluten-free foods in order to manage their weight. And while it's true that giving up things like pizza, pasta, and bread does mean low-carb, buying products labeled gluten-free doesn't necessarily mean you'll be sticking to your Dukan diet - the carbs in, say, gluten-free cookies and bagels are still there.

But a gluten-free diet may still be beneficial no matter what your allergies - read on to see why.

10 Gluten-Free Snacks Under 150 Calories

Jenny Sugar — Tue, 01 Nov 2011 17:53:00 PDT

If you're gluten-free, noshing on the usual snacks of crackers and cheese or PB on whole wheat toast are out, but here are 10 delicious and nutritious snacks - all free of wheat, rye, oats, and barley - and all under 150 calories.

One small Asian pear (51 calories) with one organic mozzarella cheese stick (80 calories): 131 calories
One Lundberg Organic Brown Rice Cake (70 calories) topped with two tablespoons apple butter (40 calories): 110 calories
Seven raw almonds (49 calories) and six dried apricots (84 calories): 149 calories

Keep reading for seven more gluten-free snack ideas.